Chicken Pot Pie Recipe
This chicken pot pie recipe is pure comfort food
2 T. butter 6 skinned & boned chicken breast, cut into 1 inch pieces. I use canned chicken, drained when I can get it. 1 medium onion, chopped 1 cup sliced fresh mushrooms, I usually use canned. 1 bag frozen mixed vegetables. 2 medium potatoes, peeled & cubed 1 cup chicken broth 1/2 tsp. dried parsley 1/4 tsp. salt 1/4 tsp. pepper 1 bay leaf 2 T. cornstarch 2 T. water 1 can condensed cream of mushroom soup, undiluted 1/2 cup sour cream 3/4 cup shredded cheddar cheese 1-15 oz. pkg. refrigerator pie crusts. 1. Melt butter in pot; add chicken and onion, saute 5 minutes or until chicken is cooked. 2. Stir in mushrooms and all ingredients through bay leaf. 3. Bring to a boil; cover, reduce heat and simmer 15 minutes. 4. Combine cornstarch and water, stirring until blended; add to chicken mixture. 5. Bring to a boil over medium heat, stirring constantly. Remove from heat. Discard bay leaf. Stir in soup, sour cream and cheese. 6. Unfold pie crust and pat one into bottom of 9 x 13 inch pan. 7. Fill pie with chicken mixture. 8. Top with 2nd pie crust; crimp edges. 9. Bake at 400 degrees for 30 minutes or until golden brown and heated through.
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